Impress your family tonight with Clean Eating’s non-conventional chili topped with corn bread! This simple one-skillet dish uses both lean beef and black beans for a nourishing protein punch. Clean Eating is not a diet; it’s a lifestyle approach to food. Our magazine features delicious, healthy recipes and weight loss meal plans that highlight real foods and natural […]
Category Archives: Soups & Stews
2-1/2 to 3 lbs. pork loin, cut into 3/4-inch cubes
1 small to medium onion, roughly chopped
2 or 3 cloves garlic, chopped
2 cans Rotel diced tomatoes (substitute one can extra hot if you like it extra spicy)
1 large can diced green chilies
salt and pepper to taste
chili powder to taste (optional)
- Season pork with salt and pepper. Cook meat and onion in small amount of cooking oil over high heat until meat is off-white in color and seems fully cooked. Add chopped garlic and cook one more minute.
- Stir in Rotel and green chilies and reduce heat to medium low. If liquid does not cover meat, add enough water to cover.
- Reseason with salt and pepper if necessary, and add red (or green!) chili powder to taste.
Cover pot and let simmer about 1-1/2 hours or until pork is very tender and starts to shred,
stirring occasionally. If necessary, thicken with cornstarch added to a small amount of water.
- Serve hot with flour tortillas or over burritos (to make Smothered Burritos).